THIS WEEK’S SHARE
ORGANIC RED BEETS from Second Spring Farm: You will receive Red Ace (round, smooth, deep red roots with sweet flavor and many health benefits, no greens). Thanks to our former intern (2003)- turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI. Besides finding his certified organic produce up north, he also distributes his veggies at Argus and Agricole.
-How to use: beet roots are good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store roots in plastic bags or damp cloth in hydrator drawer of refrigerator for up to 2 weeks
RED DRAGON CARROTS from Tantre Farm: You will receive Red Dragon (beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core).
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries; pureed or grated into cakes, pancakes, or other baked goods
-How to store: Refrigerate in plastic bag for up to 2 weeks
PURPLE SWEET CORN from Tantre Farm: You will receive a new purple variety called Ultra Violet (a super sweet corn known for its striking multicolored kernels in shades of pink, purple, and white; retains its color beautifully when boiled, blanched, grilled, or roasted).
*Keep in mind that we don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: great steamed, roasted, boiled, grilled, etc.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor
U-PICK FLOWERS (only available for picking on the farm): Luckily the frosts have held off until this coming weekend. We would like to welcome you to visit the farm to pick your flowers on any day over this week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 20 stems per household. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful when you make a small donation to pay for seeds and labor when you can. Extra bouquets cost $7/bunch. Please call or text Deb at 734-385-6748, if you can’t find anyone around to help you find where the flowers are. This is a bit of a weedy patch, but lots of beautiful flowers. Thank you for understanding, and hope you come out to enjoy them any day this coming week!
GARLIC from Tantre Farm: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
-How to use: minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables
-How to store: store in an open, breathable basket in a cool, dark place for many months
GREEN CURLY KALE from Tantre Farm: This is a nutrient dense leafy green with well-ruffled, curly green leaves on green stems and a mildly, earthy, peppery flavor; Known as the “Queen of Greens,” its heavily frilled texture makes it perfect for trapping dressings in raw salads or crisping into chips
-How to use: for salads, soups, light cooking; excellent roasted
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.
LETTUCE MIX or BROCCOLI from Tantre Farm: You will receive either Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; use in salads or in soups) OR Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.).
-How to use: See above for ideas.
-How to store: store in plastic bag in refrigerator for up to 5 to 7 days.
ORGANIC PARSNIPS from Second Spring Farm: long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron and vitamin C. See above for information about Second Spring.
How to use: can be baked, boiled, sauteed, steamed; our favorite way to prepare them is to roast with olive oil and fresh herbs.
How to store: refrigerate in plastic bag for up to 2 weeks.
CARMEN & POBLANO PEPPERS from Tantre Farm: You will receive Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) and Poblano (a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor; often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.).
-How to use: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed and roasted.
-How to store: refrigerate unwashed in hydrator drawer and store for 1-2 weeks; can also be dehydrated or dried very easily OR frozen by chopping into chunks and placing in freezer bags. Very easy to use in soups, stir fries, omelets, etc. throughout the winter.
CAROLA POTATOES from Tantre Farm: yellow potato from Germany; smooth, creamy texture that is good for baking or frying
-How to use: good roasted, mashed, or in salads.
-How to store: keep unwashed in cool, dark place in paper bag.
ORGANIC SHALLOTS from Second Spring Farm: French, half-long style shallot with classic teardrop shape, reddish-copper skin, and white flesh; richer, sweeter and milder flavor typically than onions
-How to use: good pickled, raw, roasted; excellent caramelized and in vinaigrettes: very versatile – https://www.saveur.com/article/-/shallot-recipes/
-How to store: store the shallots in a paper or mesh bag in a cool (32 to 40 F), dry (60 to 70 percent relative humidity) location for six months or longer.
BUTTERNUT SQUASH from Tantre Farm: light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash
-How to use: can be baked, steamed, or roasted, or use as a side dish, a base for sauces, or even as a stuffed “boat”
-How to store: store uncooked whole in a cool, dry, dark place at 50-60°F (10-15°C) for about 2 to 3 months
ANNOUNCEMENTS
1. COMMUNITY TABLE: “HEIRLOOM CORN” with BEN MONROE at the WASHTENAW FOOD HUB on WEDNESDAY, OCTOBER 14, from 6 – 7 PM: Discover the possibilities of locally grown, heirloom corn with local farmer, Ben Monroe. Learn how corn goes from field to table through hands-on demonstrations of shelling and grinding and explore how this traditional crop can nourish our community.
*Registration:https://www.eventbrite.com/e/community-table-heirloom-corn-tickets-2000859662111?aff=oddtdtcreator
**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/
***If you are interested in sharing your skill or talent related to food/farming, sustainability, or community, please contact us at sunflowerfarmmarket@gmail.com. Although we may not be able to engage everyone’s skills, we welcome your ideas.
2. NEXT WEEK IS THE LAST WEEK OF THE EXTENDED FALL CSA: This means Oct. 21 (Wed.), Oct. 23 (Fri.), and Oct. 24 (Sat.) are your last distribution days for our Extended Fall Shares, but please feel free to continue with our Thanksgiving CSA (details on website). Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares.
3. PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED, if you can donate them at the markets or the farm or the Food Hub. Please do NOT include any bread bags or clothing bags or any of your other plastic recycling, so make sure that you are providing only grocery bags. Thanks!
4. THANKSGIVING CSA Registration will be opening soon: A detailed email notice will be sent to you sometime very soon, so you can sign up. This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday. It’s a perfect share to split with a friend or family member. It will be available for pick up on Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-5 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM. More specific details and registration will be opening very soon. You can also read more details about the Thanksgiving Share on our website under “CSA Info” https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/.
5. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS THROUGH OCTOBER 25: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .
6. FARMERS MARKETS: If you need to supplement your share with a few extra Tantre items, we are set up at the Ann Arbor Farmers Market on Wednesdays & Saturdays starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM until Oct. 31. The Sunflower Farm Market is OPEN year-round on Wednesdays and Fridays from 4 to 8 PM and on Saturdays and Sundays from 9 AM-5 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick (more details above).
7. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)
RECIPES
GRILLED CORN ON THE COB (from Good-for-You Garlic Cookbook)
4 ears of corn
2 tsp butter
1 tsp dried marjoram
3/4 tsp cayenne pepper
2 garlic cloves, chopped
1/2 tsp salt
Dash of paprika
Remove silk from corn, keeping husks intact. Soak corn in water for 20 minutes. Peel back husks to rub each ear of corn with 1/2 teaspoon butter. Then sprinkle with marjoram, cayenne, garlic, salt, and paprika. Pull husks up to cover corn and grill for 10-15 minutes, turning often.
BROCCOLI, KALE, CARROT SALAD (from https://www.sylviacenter.org/broccoli-kale-carrot-salad-with-lemon-dressing /)
Salad Ingredients
5 cups kale, chopped small
2 cups broccoli, chopped small
½ cup carrots, shredded
¼ cup onion (or shallot), diced
¼ cup cranberries, dried
¼ cup sunflower seeds
¼ cup feta cheese (optional)
Lemon Dressing
¼ cup olive oil
2 tbsp lemon juice, fresh
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 clove garlic, minced
1 tsp honey
¼ tsp salt
⅛ tsp black pepper
Make dressing: Shake all dressing ingredients in a sealed jar until smooth. Massage kale: Put chopped kale in a bowl with 1 teaspoon of olive oil and a tiny pinch of salt. Rub the leaves with your fingers for 1 minute until soft and dark. Combine: Add the broccoli, carrots, onion, seeds, cranberries, and cheese to the kale. Toss: Pour part of the dressing over the salad and mix well. Serve right away or chill for 10 minutes.
ROSY HOME FRIES (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 6
4 to 5 medium potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, peeled, and cubed
1 Tbsp canola oil
1 medium onion or 2 shallots, finely chopped
1 large red or green pepper, chopped
1/2 cup minced fresh parsley
3/4 tsp salt
Black pepper, to taste
Heat the oil in a large skillet over medium heat. Add the onions and saute for 5 minutes, stirring often. Add the potatoes and beets and sauté for approximately 10 minutes more, stirring occasionally, until the potatoes begin to brown slightly. Remove from heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately.
ITALIAN PEASANT SOUP (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes 8 1/2 cups
1/4 cup white wine
1 cup finely chopped onions or shallots
1 cup finely diced celery
1 cup finely diced carrots
1 1/2 cup peeled and diced potatoes
1 1/2 cup peeled and diced parsnips
8 cups vegetable stock or water
1/2 tsp thyme
2 tsp crushed garlic
1 Tbsp soy sauce
2 cups chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer.
SOUTHWEST COLACHE (from Capay Organic Farm CSA “Farm Fresh To You” website)
2 Tbsp oil (veggie or olive)
1 butternut squash, peeled, seeded, diced
1 medium onion or (2 shallots), coarsely chopped
1 clove garlic, minced
16 oz chopped tomatoes, fresh or canned, undrained
1 red pepper, seeded, chopped
14 oz whole kernel corn (maybe 4 ears)
1 green poblano chili pepper, chopped (optional)
1/2 tsp salt
1/4 tsp pepper
Grated cheese, for topping (optional)
Heat oil in large skillet over medium heat. Add squash, onion, and garlic; cook for 5 minutes or until onion is tender. Add tomatoes and bell pepper to skillet. Bring to simmer, cover and let simmer for 15 minutes over low heat. Add remaining ingredients. Simmer covered, 5 minutes, or until squash is tender. Uncover; increase heat to high and continue cooking a few minutes or until most liquid has evaporated. Top with grated cheese, if desired.
Back to top